Author: Haopeng Xue

Haopeng Xue

CHN 370W

Dr. Li

2019.8.9

 

            Noodles are treated as one of the most important food sources to sustain ourselves to perform those daily activities. For the past 2000 years, noodle has evolved from wheat, wheat flour to Bing and Tang Bing and it also diverged into hundreds of different kinds with various cooking methods and combinations of ingredients. From noodles’ physical form, the appearance did not transform much, but it was repeatedly produced and redefined until nowadays. Chinese people of different ethnicities all regard noodles not only as an important food source, but also an auspicious dish for best wishes. Although traditional noodles seem simple and ordinary, it can be decorated and served as a main course on a dining table. Producing and processing the noodles is definitely a combination of arts and science based on local residents artistically skill and experiences with the dough. In my research paper, I will be discussing the embodiment of traditional cultural values of Chinese noodles that contributes to its attractiveness.

Reasons for attractiveness

            There are thousands of stories and legends behind traditional Chinese noodles, which put pieces of mysterious veils on the noodles itself. During noodles’ evolution to perfections, the cultural exchange took place between China and Eastern Europe. Although the charm of Chinese noodle culture continues to spread, industrialization has taken place and erased the trace of traditional noodle making process. Even with large quantity of factory-made noodles, they lack essential nutrients and have varying level of quality. Producing noodles is one kind of science, requiring knowledge from an extensive field. Noodle makers not only need to know the history and stories behind each noodle, but also understand the cultural values. Noodles are parts of the “cultural encyclopedia” that is difficult to interpret, but it deserves to be cherished and is worth remembering.

            The earliest type of noodle is called “Tang Bing” from Han dynasty. According to Shuxi’s Rhapsody on Pasta, he described the noodles “as tender as spring floss, as white as autumn silk. Steam, swirling and swelling, wafts upward.” This is one of the most important compliment s for noodles because it includes not only the appreciation for noodles’ shapes, but also the smell of the finished products. Chinese cuisines emphasize strongly on the color, the smell and the taste. The unique smells from noodles are based solely on wheat and mixed with several different side dishes to form a complete meal. In order to fulfill that requirement, Chinese noodles must choose the best and most fresh ingredients, the balance of the tenderness of the dough and skillful ways of cooking methods.

            Choosing the right ingredients was the first requirement. Wheat flour, especially the whole wheat flour, must be fresh with the correct color, which has a brownish gold color. The quality of the noodles can decrease significantly if you use the flour that was chemically processed to make it look cleaner. The meat that is used for the sauce should come from naturally raised livestock in order to ensure its freshness and tenderness. The herbs for seasoning were classified based their functions on human bodies. Some were treated as to keep the body warm, while others can be used to cool the body down. Therefore, the combinations among these sides were determined by Yin and Yang of the food consumed by human body.

             All these ingredients are a reflection of Yin-Yang of Chinese philosophy. The concept of yin and yang means that everything that existed in the universe has two opposing but complementary forces. Things that are determined to have much Yang energy tend to be warm and bright, while yin energy is said to be cool and dark (Guo 94). Traditional Chinese medicine established that a deficiency or excess of yin or yang will disturb the internal balance of the body, which causes sickness for people, leading to bodily and spiritual ailments. As such, it is crucial to maintain a balanced diet and consume the right food at the right time of the year.

            Different ingredients also work together to achieve a balance in flavor (sour, sweet, bitter and spicy). A responsible chef will organize the meat, vegetables and starch (rice or noodles) with a proper proportion, which not only balance the nutritional need for yin and yang energy, but also fulfills the standards for color, smell and taste of the dish. According to a legend, during Sixteen Kingdoms period, one of the emperors, Yao Hong, ordered the chef to select particular ingredients from different regions to make Tang Bing since the quality of food sources and the yin-yang energy can vary depending on the regions. The wheat must come from An Ding county in Gan Su province; the green anions are selected from An Yang county in He Nan province; the beef is collected from Inner Mongolia; the chili pepper is also from Cheng county, Gan Su province. This recipe is a perfect demonstration of a harmonic diet by presenting the beef and pepper as yang and wheat and green onions as yin. With the advancement of technology, it is much more convenient to gather all the ingredients and make the traditional noodles starting from scratch.

            The second requirement is the tenderness and smoothness of the dough. The ratio between water and flour that are mixed together has to be precise in order to make the dough neither too hard nor too soft. Afterwards, the person who is kneading the dough need to exert his force evenly to squeeze out the air and flatten the flour sheet with the same thickness. The last step is cutting the noodles from the flour sheet. This task takes years of practice because every strand of noodles must be equal in width, and depending on the types of noodles, the width can also vary. People can also use the dough to make hand pulled noodles, which is another indication of harmony. To pull the dough into noodles of different thickness, a chef needs to have extraordinary strong arms and also exquisite skills in controlling his strength. It takes strength to pull two pieces of dough away from each other, but if you pull too hard, the noodles will break from the middle. Therefore, maintaining the balance of strength is crucial in the noodle making process, which is a reflection of philosophical Chinese cultures.

            The last requirement is ingenious cooking method. Balancing of the five tastes is the core of cooking Chinese food. By processing different ingredients under different temperatures to best capture its natural smell and taste, Chinese noodles retain the essence of food itself. The key to make the best noodles is by making sure that all the flavors from the spices can be stimulated and exploited to the max. Controlling the temperature of the vegetable oil and the time of stirring the scallions, gingers and garlics are two most important tasks for the chef. The chemical reaction that took place within the pot determines the quality of the noodles. An experienced Chinese chef will know exactly what the order is to add the ingredients and how long and how hot should the pot stay on. In addition, different cooking methods also have yin and yang associations. Frying the noodles is considered as yang, whereas boiling the noodles is yin. These characteristics shaped Chinese noodles’ complexity and contributed to its attractiveness for those who were just exposed to this noodle world.

Stories behind each Noodles

1. Long Life Noodles

            Noodles becomes more than just a food to keep people away from starvation, but also a carrier of traditional cultural values. Longevity is one of the revered concepts based on ancient Chinese culture, along with fortune and happiness. In the past, noodles were consumed to pray for longer life span due to its shape as long and thin strands. Younger generations should prepare a bowl of longevity noodles for their parents at their birthday. Based on traditional virtues of Chinese nation, respecting one’s parents is regarded as one of the most important values. According to the class reading “Long Life Noodle Recipe”, when people turn fifty, sixty or even one hundred years old, longevity noodles will always be served at the end for its auspicious meaning of longevity. Longevity noodles originated from one of the Emperors of Han dynasty, Liu Che. One day, he was discussing with his ministers about each person’s life span, since it is considered as the ultimate blessing if a person can live longer. One of the ministers proposed that if the space between a person’s nose and upper lip is one centimeter long, then that person can live to one hundred years old. Everyone starts to laugh at his idea since it seemed silly to associate long face with long life. However, there is other ore flexible way to express the auspicious meaning for longevity. Therefore, his prime minister stepped up and explained, “the longer one’s face is, the longer the noodles should be(脸长就是面长)”, which only make sense in Chines phonetically. Both “lian” and “mian” means face, and “mian” also stands for noodles. In this way, people can yse long noodles as a blessing for longer life (Kim 111).

            Later, when people begin to make long life noodles, the kneading process will make a thin layer of flour sheet and the connotation of that is “Shou” (瘦), which is equivalent to the pronunciation of longevity in Chinese. The popularity of long-life noodles increased quickly since even the poor family is able to prepare the noodles and soup in order to pass on and spread this tradition. In addition to noodles’ function as blessing, it is also an indicator of Chinese traditional values for respecting your parents. Children try to demonstrate love and respect for their parents through the use of long-life noodles to share their blessing to their parents every year after they turned fifty years old. Later on, when they are gradually aging, the next generation of kids can continuously to pass on this tradition as a reminder of its philosophical value.

1. San Fu Mian

            San Fu is the hottest time of the year. From ancient times till now, it is Chinese people’s tradition to have noodles at this day. In the past, at the first day of summer, people would hold sacrificial ceremony to pray for rainfall. As the flour that is produced within that year just entered the market, they would offer the flour to God. Another explanation is that the first day of summer is the longest day with sunlight, and peasants want the day-time to become shorter. By consuming the noodles, it feels as if people are shortening the day (Yu 112). When the first day of winter comes, they will eat dumplings instead to remind them of the day-time that will turn longer again (Kim 136). There are usually two kinds of noodles that were consumed: a bowl of hot noodles with soup or simply cold noodles. During those hot days, it is highly likely that one will lose his appetite, become easily irritated and catch some disease. If people consume warm noodles and drink the soup when the weather is hot, they will sweat quickly, which increases their metabolism and dampness within their body. Drinking the hot soup could also increase one’s memory and cognitive ability, which is scientifically proven. The noodle soup contains large amount of lecithin, which constitutes the somatic cell membranes and nervous system. Drinking noodle soups gives brain time to improve its cognitive ability the body’s vitality. The second way is rinsing the noodles with cold water and mix it with vinegar, garlic, mustard and sesame sauce. The refreshment from vinegar can increase appetite and the spiciness from the garlic can kill some of the germs in one’s mouth. This idea reflects the fact that Chinese people used to treat food as medicine, and by incorporate a variety of cooking methods, there can be different benefits for our health depending on the ingredients and the chef’s decisions. San Fu Mian showed not only the wisdom of our ancestors by marking the time of the day-light with food, but also showed their exploration over the medical use of food.

Conclusion

            After five thousand years of cultural accumulation, Chinese noodles has absorbed the knowledge and traditions that are passed down through generations. The noodles itself transformed from a lifeless starch-based food source into a dish with its own soul and values. Through the research that I conducted, it is evident that Chinese noodles demonstrates its attractiveness to the world not only because of its taste and smell, but also its function as “cultural encyclopedia” of the Chinese society.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Works Cited

Guo, Bisong, and Andrew Powell. Listen to Your Body: The Wisdom of the Dao. University of Hawai’i Press, 2002. JSTOR, www.jstor.org/stable/j.ctt6wqqmn.

Kim, Kwang Ok, editor. Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century. 1st ed., Berghahn Books, 2015. JSTOR, www.jstor.org/stable/j.ctt9qcwzq.

Yü, Ying-shih. Chinese History and Culture: Sixth Century B.C.E. to Seventeenth Century. Edited by Josephine Chiu-Duke and Michael S. Duke, Columbia University Press, 2016. JSTOR, www.jstor.org/stable/10.7312/yu–17858.

Among thousands of different kinds of noodles I have heard about or tasted in life, whether it is western pasta, Japanese udon or Cantonese style egg noodles, the taste of Men Mian lingering on my taste buds would never fade away. 

Men Mian is completely different from any other noodles that I have tasted before. It does not require water to boil, but rather uses the heat from the water vapor that was created within a large steel pot. Men Mian is a common type of noodle that is very popular in Inner Mongolia and Henan province. According to the legend, it originated in Qin dynasty when General Meng Tian is leading a group of workers to build the Great Wall. Because they do not have enough time, and the emperor is pushing the construction date, they had to find a way to cook all the food at once to save time while keeping their body energy. Therefore, they learned from the local residents to put green beans, pork belly, potatoes and noodles all into a large pot at the same time and close the lid. The vapor pressure gradually build up inside the pot and cook the ingredients rapidly. It will only take twenty minutes for the Men Mien to be ready to serve on the table. Due to its convenience, Men Mian became one of the major dishes in our family table when my mother did not have much time to prepare a fancy dinner. 

I did not give much credit to Men Mian much credit until I grew sick of America food when I came to America for high school. Yearning for the smell and taste of hometown food, I decided to make Men Mian by myself instead of going to the school dining hall for pasta. This task seemed so easy at first, but after trying to remember the cooking process for hours, I still could not figure out which ingredients should go into the pot first and for how long. Finally, I called my mom and wrote down every ingredients I will need to buy and every steps to cook the perfect Men Mian. 

On the following weekends, I took a Uber to the nearest Asian supermarket and tried to look for those ingredients. Most of the ingredients are easy to find such as soy sauce, green beans, pork belly and potatoes. However, one thing that my mother emphasized on buying is pure pork fatty oil. Back in my home town, the butcher shop likes to save chunks of pork fat and fry it to extract the oil. After that, the oil can be stored in a large glass jar for sale. It works the same way as butter but has a much better taste and smell due to its high purity. However, after asking the shopping assistant, she suggested me to go to another bigger Chinese supermarket, which is two hours drive away. My stubbornness rendered me to go further, and I asked my RA to give me a ride. On my way to this market, I prayed for finding the jar of pork oil and even planed to extract the oil by myself if no where else is selling it. Finally, after looking through all the aisles and the each grocery sections, I saw my last saving straw—a bottle of cloudy white pork oil, the very last one on the shelf. I can’t help screaming and laughing joyfully like a kid receiving his or her Christmas gift. 

On our way back to the dorm, I went through all the procedures in my brain for hundred times, and my mouth began to salivate as if I was already slurping Men Mian down my throat. As soon as I got back to the kitchen, I turned on the stove and started to heat the pot. Then, I poured some oil and scooped a large chunk of pork fat to add to the pot. Right away, the aroma of the pig fat spread all around the room. I added the sliced pork and vegetables and stirred for about five minutes. Finally, I added garlic, scallion, soy sauce and hand made noodles into the pot with a bowl of water and closed the lid. The water vapor pushing up the lid 

contained the smell of all the ingredients braised together. It is very important to not to open the lid too soon due to lack of patience. At exactly ten minutes, when I removed the lid and saw the familiar color of dark red noodles, I knew it was ready. Quickly taking a bite of the noodles with pork, I immediately felt home. I thought for one second that I was sitting at my house’s dining table and chatting joyfully with my parents. My first Men Mian was a great success.

Five years have passed since then. I have made Men Mian by myself for dozens of time and still have not grew tired of it. My mother had taught me other ways of making different kinds of noodles and dishes, such as braised pork belly and tradition vegetable stew. However, Men Mian was always there with me, since it is the most convenient noodle to cook and has the best taste among all the dishes. And I know I will continue to making Men Mian throughout my college and future career.

I choose to imitate the article “Ping An Mien, a Chinese Family Noodle Story”, written by Susannah Chen in 2014. This article grabbed my attention closely because I once had the same struggle like the author, because I did not learn how to cook back in China. Since both the author and I came from the same culture, China, I understand how Ping An Mian and other types of noodle can be a meaningful representation of best wishes from family members. On contrary to cooking method simplicity and easy production, noodles can contain powerful idea of love and longing for somebody who is far away. Similar to the memoir that I imitated, my journal also reflects how noodles can be used as a bridge that connect people that are apart from their homes and families. By cooking and consuming the noodles by myself, I can bring back some memories deep down in my heart and feel instantly at home. Despite the fact that there are many Chinese restaurants in Atlanta, none of them serve Men Mian on their menus. Therefore, the only way to revitalize my taste buds for home, is to cook by myself. The overall tone of this memoir is light hearted and nostalgic. I am able to vividly feel the care that the author is trying to show for her husband and how much her mother wanted her to inherit this tradition of making Ping An Mian. Both the author and I embedded cultural DNA in our pieces. For the Ping An Noodle, the noodles were assigned as the representation of Safety, which are much valued by many older generations toward their children. For my memoir, noodles were regarded as a symbol of my memory with my families and my childhood of living in Inner Mongolia.

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With the continual running of the history river, noodles had been constantly evolving into different shapes in various parts of the world. The production methods of noddles, the cooking methods and the combination with other ingredients made noodles unique from regions to regions. In this week’s reading, I was exposed to both noodles in China and in Italy. By closely observing the hand-making and cooking process, I came to realization about the cultural indication of the noodles.

For Chinese noodles, it is a great reflection of Harmony, one of the most important principles in Chinese cuisine. According to “Noodles, traditionally and today”, the author Na Zhang writes, “when cooking noodles, we can add eggs, vegetables, and other ingredients, so as to make noodles achieve the principle of ‘food diversification’, and promote health for people (Zhang 2).” Chinese noodles has rich content, ranging from various vegetables and meat. Maintaining a balanced diet is the key to harmony of everyone’s life. In the same reading, Zhang mentioned Beijing fried bean sauce noodles, which perfectly illustrates balance and harmony. In this type of noodle, it has carrots, cucumbers, green beans and sprouts for vegetables. The sauce contains minced pork and beans to provide the necessary proteins. Chinese noodle can always match vegetable and non-vegetable and there is a proper proportion for the amount of soup, noodles and other ingredients. Different types of grains, meat, and vegetables were cooked in different ways such as frying, boiling or eating in a cold soup. 

Chinese noodles also reflect how people perceive food as medicine. According to the reading “Noodles, Pressed and Pulled”, the beef soup that was used to cook contained 10 kinds of spices and herbs, and many of them were used for traditional medicine (Lin 4). This specific type of noodles originated from Gansu province, where a lot of Muslim resides. Because of their religious practice, Muslims do not eat pork. Therefore, all the hand pulled noodles use beef stock to add the flavor to the noodles. In this way, when people eat the noodles and drink the stock, their body can absorb all the nutrients at the same time. 

Different regions eat various types of noodles is also caused by the environment. For example, according to the reading “Dan Dan Noodles”, the author Dunlop described how the people in Sichuan province are more inclined to eat spicy food because of the dampness within their body (Dunlop 7). The chilly sauce from the Dan Dan noddles will cause people to swear continuously, which accelerates the process of metabolism to get the water out of human body system. There are more surprising types of noodles that come with certain stories. For example, Sao Zi Mian was used to reminds those that failed to pass the test of their shameful actions. Noodles in China can also contain auspicious meaning, such as longevity. In our previous reading, the Long-life Noodles, although the author did not live an ideal life, but his life span surpasses everyone in his family, reflecting the idea of consuming long life noodles.

In Italy, pasta signifies the unity of the nation and also the variety of its culture. Based on the reading “Spaghetti Pasta Macaroni”, pasta is a singular type of noodles. However, it has hundreds of different forms scattered all over Italy just like hundreds of small states in those areas before Italy was unified (Montanari 6). Each specific shape of pasta also serve different purposes as to accompany the corresponding sauces. The pasta with rough surface will hold on to the creamy rich sauce, and the pasta that has smooth surface goes well with simply olive oil in salad. By sharing this common type of food and making use of the diverse tradition, Italians transform pastas to a symbol of their own identities. In the meantime, variations can occur, which defines the identity in hundreds of other ways. Names of the pasta also plays a significant role in pasta’s history. Some names were created to commemorate the results of industrialization such as eliche pasta and route pasta. Others are named after the city to signifies its prosperity and complicated history (Abecassis 23).

Noodles played such an integral rule in both China and Italy due to its health benefits and diversity. Coming from grind grains such as wheat, semolina or millet, the noodles contain complex carbohydrates, which helps to keep the person’s stomach feel full for a longer period of time, while providing sufficient energy. The flour can also be mixed with eggs, which are treated as source of protein. Then, pairing noodles with local vegetables, meat and even fruits can create hundreds of dishes and keep people’s body in a good shape. By consuming noodles as a main source of diet, people can easily gain enough nutrients that they need. There are also different kinds of noodles that are accessible to the public all over the world. Although the climate varies between regions, people can still different types of grains in certain region and use the seeds to make noodles. Therefore, the major ingredients that are needed to make noodles are not hard to find around the world. Another reason that contributes to noodles’ significance is the cooking methods are easy to learn and takes less time. By boiling a pot of water and put the noodles in, waiting for a few minutes, you can easily receive a delicious meal, which solves many young people’s problem with lacking time.

In order to define noodles, we should understand the clinical definition—a strip, ring, or tube of pasta or a similar dough, typically made with egg and usually eaten with a sauce or in a soup. Flour and water are two fundamental ingredients to make up the noodles, but the cultural definition and linkage are much more important than the structural definition of noodles. There must be a group of people that shares the same method to make and to cook certain type of noodles. Their recipes can be a bit different to indicate how versatile the noodles are. According to chef Lombardi, noodles are “a universal food, complimentary to many other foods, and adaptable to many cuisines around the world.” His statement best defines all aspects of noodles and helps me to give a explicit definition for noodle, which is a comfort food that can be adjusted to everyone’s preference while developing a strong cultural connection with the people who are consuming it.

 

I choose the following picture as a representation of noodles. Nowadays, people do not have time to make noodles from scratch, and the experience of this fun process is part of the noodles true meaning. All the instant noodles that are sold in the market currently preserved the major flavor of all kinds of noodles, which is a reminder for those people who are busy with their work to feel the amazing taste of this type of food. The instant noodles that are sold in different countries can also be treated as a symbol that represents the local flavor as well.

 

The famous TV series Downton Abbey introduced the life of British royalties in 20th century, and I was fascinated with not only the ranking systems, but also the strict table culture of Britain—— the proper way for people to dress at a dining table, how people use knives and forks to convey information, how people stand and talk in certain way at the table —— all of these are indications of one’s identity and social class. As global citizens, it is important for us to understand those rules to prevent us from offending other people that are from a different culture, while establishing a favorable first impression. Nowadays, although the table manner are not as strict as before, the kitchen table remains as a cultural artifact to remind us of our past traditions and follow those that have special meanings.

At first, I did not pay much attention to the traditional European etiquette, since I had never experienced those rules that seems strange to me in real life. As soon as I saw two footmen from the Downton Abbey arguing about who should serve the meat and who should take the vegetables to the guests, I became curious about the table manners of British family. It turns out that for footmen of the house, whoever brings the main course to the table, he would be the man of the highest level among all the footmen. This phenomenon drew my attention and I decided to research more about the British kitchen table by interviewing my friend Aaron who is currently studying in London. In order to gain a better understanding about the culture and draw a wider conclusion for how the society work from a third-person perspective, I also decided to implement Participant-observation anthropological method from Eating Culture An Anthropological Guide to Food by Skyping with him when they are preparing for the dinner. The reason why I choose this method is that I am better able to gain insights from Aaron’s perspective of his family kitchen table, but also try to interpret their table from my own point of view.

I became friend with Aaron after we attended the same summer program and kept in touch. On July 14th, I called Aaron at five in the afternoon British time, which is the time that he planned to buy groceries after picking up his sister from her piano lesson. It was the first time I saw the inside of a British supermarket through my phone. Despite the fact that everything seems similar to the US, I still noticed two things that are different. when Aaron was buying the cheese for dinner, there were four types of cheese ranked by its level of creaminess. People are able to choose cheese that contains different amount of milk based on their preference. Another special thing about the supermarket is the wide range of honey and jams. Any fruits has its corresponding jam ready for customers to consume. Aaron followed the list that was written by his mom, and fish and potatoes were the main dish for a cheerful Friday night.

As soon as Aaron got home, his mom had already set up the dinning table. It was not as fancy as I thought it would be, but the whole setup was definitely well planned. There were three sets of cutlery on each side with two spoons at the top of the plate. Knifes had different size; the largest one has sawtooth, which is used to cut steak and pork chops; the second knife has a flat cutting blade, which can be used to cut butter or pie; the last knife doesn’t have a sharp edge and it can be used to cut vegetables or fruits. Two spoons can then be used for soup and dessert. Although it is merely a regular family dinner, Aaron’s mother still planned everything carefully. Then she took bags of food and started her preparation and cooking process back in the kitchen. 

During the meal, I was shocked by how well behave the little girl was and her skillful way of using fork and knife despite she is only 5 years old. As she grabbed the large shared spoon with her hand, Aaron’s sister scooped some soup and salad to her bowls. This would be completely different if she was raised in a traditional Chinese family. The mom ushers their children to eat more for everything and help the youngest kids at the table to put all the dishes in their plates. This tiny detail shows that British values and develops their children’s independence starting from a young age. Aaron’s dad came back a bit later than usual, but when he first joined us, he started talking about his day at work and ask how is everyone else at the table. Whenever Aaron had some problems for schooling or for work, his dad always listened to him carefully and offered suggestions, because he believed in his son to make the right choice for himself. The warm family conversations reminded me of my family back in China, and how supportive my parents are to all my decisions that I proposed at the kitchen table. Receiving their trust and encouragement was my greatest motivation no matter where I go. 

After everybody was done with their food, they put their own plates and silverware back to the sink and Aaron’s dad will be in charge of cleaning up. Through my close observation of his family, I experienced how important it is to have everyone contribute to at least part of the kitchen table preparation process. By doing so, it unites the entire family and helps everyone to recognize their roles with certain responsibilities as a family member. With my careful examination of British kitchen table, I was impressed by how manner-centered my friends’ family is. Without the bonding time over the kitchen table, family members will have less opportunities to communicate about their daily life and find someone who really cares for their future to discuss their problems. 

By carefully examine the British table, I finally understand the true meaning of being a polite British gentleman and how society can be shaped to prosperity under the guidance of elite people. The set up of the kitchen table forge the children to follow the rules and become a future law keeper. If the children enter the society, they will know how to behave properly in public to avoid embarrassment. When two strangers is going to have dinner with each other, they will definitely judge the person by how they behave at the kitchen table. Children can also have a place to connect with their families and consult about their daily life problems thoroughly with their relatives. Under this environment, both their mind and body can stay on the road to fulfill their personal values. 

Hand Grilled Lamb

            Right after the mid-autumn, hand grilled meat becomes the major dish on our family table. Growing up in Inner-Mongolia, I had always appreciated the privilege of tasting the best lamb in the world, and no matter how far I have traveled, the tenderness of the meat lingering on my taste buds reminds me of who I am and where I come from. Diving deep into my memory, my grandma and my mom would always be in charge of cooking the meat since I was 6 years old. At that time of the year, the weather had not turned extremely cold but since the central heating did not start yet, our house still feels a bit chilly. Therefore, hand grilled meat became the best option. Adding the entire freshly bought lamb ribs directly to a large steel pot with boiling water, my grandma then took a handful of salt and green onions and put them into the soup. While she looked after the fire, my mother would start preparing the milk tea. The room gradually became steaming with the fresh smell escaping from the pot. Immersing myself in the aroma of lamb, I run straight to the stove and waited for the meat to cook with my grandma. As soon as she opened the lid, I quickly used a spoon to steal some soup and a small piece of lamb and swallowed down my throat right away without considering how hot the lamb was. After hearing my painful mourning due to the burn from my throat, my grandma laughed and said, “slow down, there’s still plenty.”

These memories were unconsciously anchored in mind, and hand grilled lamb became the key to waken those taste buds and unlock the memory palace. As I traveled further away from Inner Mongolia, it served as a bridge between me, my families and my hometown. Every year when I went back during Christmas, all my families would gather around the huge dining table in my grandparents’ house to celebrate my return. My grandma tried to cook everything that I ever loved to eat when I was a kid in order to make up for my lonely journey in a different country. Therefore, hand grilled lamb was placed at the top of her menu. When the tender meat sliced down my throat, I felt instantly at home with caring and supportive families around me.

People who live in the southern part of China tend to complain about eating lamb due to the strong lamb taint smell. However, southerners would usually eat goat meat because it is easier to raise, but people in the north can eat sheep, which are raised on the vast grassland. Hand grilled meat originated from Mongolian nomadic tribes. The nomads of Mongolia sustain their life directly from domestic animals such as cattle, horses and sheep. Due to the extreme continental climate of Mongolia, people must consume foods that are rich in protein and high calories.

The process of preparing the meat is completely different. Firstly, people choose a sheep that is around five-month-old and shave the hair on its chest area. Then they create a tiny incision that is about the width of four fingers and reach their hands into the chest cavity, snapping the artery instantly. By killing the sheep in this way, the blood will accumulate in the abdomen and the meat will partly soaked in the blood. Because the lamb was less startled comparing to those that were killed by other method, their muscles were relaxed, which prevents the blood from clotting in the meat and decreasing the freshness of the meat. The butcher will then get rid of the head and internal organs and cut the ribs for us to share. After that, people add the meat directly into the boiling water with only a little bit of salt and braise it until the meat changes color. In this way, the meat is half cooked in order to best preserve the vitamins and other nutrients. Therefore, it is important for the cook to control the fire well and not to overcook the meat, because not only the nutrients will be lost, the meat also loses its tenderness and fresh tastes. The special thing about hand grilled meat is that Mongolians eat it directly with their hand by dipping in a freshly made leek sauce. Since it is hard to find fresh vegetables due to the unfavorable weather condition, the meat is usually consumed with Mongolian homemade milk tea, which helps people to digest the protein in their stomach smoothly.

This is a picture of hand grilled lamb.

http://shop.bytravel.cn/produce/624B62528089/

 

 

 

 

A picture of my grandparents and my cousin

Ingredients:

A whole rack of lamb      1000g (only from Inner Mongolia)

Salt      25g

Leek sauce     20g

Green onions    10g

Garlic     30g

 

Step 1. Cut the lamb ribs into smaller pieces that fit in the pot and add the pieces to the pot

Step 2. Add enough water that can fully submerge the meat and add the salt, green onions and garlic

Step 3. Start to cook the lamb for half an hour and make sure the color on the outside has turned darker

Step 4. Take out the lamb and it is ready for you